Save to your scrapbook
Cinnamon Meringues with Cranberry and Mango Cream
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Cinnamon Meringues with Cranberry and Mango Cream
Serve each guest with 2 mini meringues - one with each type of cream.
- Preparation time: 20 minutes
- Cooking time: 2 hours 30 minutes, plus cooling
-
Total time:
2 hours 50 minutes
Makes: 12 Serves: 6
Ingredients
- For the creams:
- 3 tbsp freshly squeezed orange juice
- 25g caster sugar
- 150g fresh cranberries
- 1 whole mango, peeled and stone removed
- 227ml pot Waitrose Cointreau Cream
- For the meringues:
- 3 large egg whites
- 2 tsp ground cinnamon
- Pinch of salt
- 150g caster sugar
Method
- Preheat the oven to 110ºC, gas mark 1⁄4. Line 2 baking sheets with baking parchment. In a grease-free bowl, whisk the egg whites with salt until they are stiff and form firm peaks. Whisk in 2 tbsp sugar, then fold in the remaining sugar and half the cinnamon until thoroughly combined.
- Using a teaspoon, drop 24 small spoonfuls of the mixture onto each baking sheet, leaving space between each meringue. Flatten slightly and make an indent in each with the back of the spoon. Sprinkle with the remaining cinnamon. Bake for 2 hours or until the meringues are dry and can be lifted off the paper easily.
- Place the orange juice in a small pan, add the sugar and heat gently until the sugar dissolves. Add the cranberries. Bring to the boil, reduce the heat and simmer gently for 10-15 minutes until the fruit is tender.
- Lift out the fruit using a slotted spoon and place in a bowl. Turn up the heat a little and simmer the juice for 2-3 minutes, or until thickened. Pour the juice over the cranberries. Allow to cool.
- Gently fold half the Cointreau cream into the cranberries, but don't overmix it - the marbled effect looks pretty. Purée the mango and mix into the remaining cream. Just before serving, sandwich 6 pairs of meringues together with a generous tablespoon of mango cream, and the remaining 6 pairs with cranberry cream.
Cook's tips
The meringues can be made a couple of days in advance and stored in an airtight container. Do not fill them too far ahead of eating, as they lose their crispness quite quickly.
Comments
This recipe was first published in Fri Nov 01 00:00:00 GMT 2002.
Average user rating